Journal Management System


1.	Effect of adding corn malt on quality and shelf life of Barbari bread
	Volume 11, Issue 5, November and December 2015, Pages 620-630
	Amir abbas Omidfar; Esmaeil Atayesalehi; Zahra Sheikholeslami
	View Article PDF 635.64 K

2.	Effect of Guar gum and amylase enzymes on quality part baked frozen Barbari bread
	Volume 11, Issue 5, November and December 2015, Pages 508-520
	Seyed Ali Mortazavi; Zahra Sheikholeslami; Mehdi GhiafeDavoodi
	View Article PDF 737.04 K

3.	Study on the Effect of Gel Improver Components on Properties of Barbari Bread Fortified with Soy Flour Using Image Processing Techniques
	Volume 9, Issue 4, January 2014
	Amir Pourfarzad; Mohammad Hossein Hadad Khodaparast; Mahdi Karimi; Seyed Ali Mortazavi
	View Article PDF 507.14 K

4.	Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread
	Volume 14, Issue 2, May and June 2018, Pages 359-369
	Zahra Sheikholeslami; Mahdi Karimi; Toktam Hejrani; Mehdi GhiafeDavoodi; Hamed Fatemian
	View Article PDF 408.8 K

Effect of adding corn malt on quality and shelf life of Barbari bread